For the cider roast, line the bottom of a baking dish with bacon and sprinkle the cloves on top. Skin the lung roast, season with salt and pepper and then place it on the bacon.
Mix 1/8 l of water with the vinegar and the must and pour it over the meat. The mixture must cover the meat completely!
Then steam at 180 °C sub-upper heat until the meat takes on a crumbly color and the juice has become thick.
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